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Tuna Burger Patty ” Para sa mga nagdidiet August 27, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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Kaw ba ay isa sa mga vegetarian na sinusuka basta baboy, chicken and beef ang laman ng burger.

Try mo gumawa ng tuna burger patty, di lang healthy, pede pa pambaon sa buong diet conscious na pamilya.

Yung bread bahala ka kung san mo gusto bumili, or kung gusto mong maghintay ng bread recipe dito baka mamuti mata mo, dahil wala kaming oven . Hehehe. “Peace” sabi nga ni Pokwang kay Joey.

How to Make Tuna Burger Patty

Utensils:

  • chopping board
  • 2 mixing bowls
  • 2 aluminum trays
  • fork
  • spatula
  • polyethylene bags
  • heat sealer
  • knife

Ingredients:

  • 2 kilo tuna fillet or scrap meat of any white fleshed fish
  • 125 grams bread crumbs
  • 2 eggs
  • 1 tbsp iodized salt
  • 1/2 tsp powdered pepper (paminta)
  • 1/8 cup calamansi juice
  • 1/8 cup ginger juice
  • 1/8 cup chopped onions

Yield: 20 tuna patties

Procedure

  1. Finely chop tuna fillet. Add ginger juice, chopped onion, calamansi juice, salt and paminta. Mix by hand and set aside.
  2. Beat an egg. Shape chopped fish into patties. Dip patties in beaten egg.
  3. Roll each patty in bread crumbs and store in polybags.
  4. Close the polybags to extend product’s shelf life.

Yummy tuna burger.

Bahala ka na mag lagay ng design, wag masyadong OA ang decorasyon baka di mo na kainin.

Oops pede din pang business..

Image : http://www.bbcgoodfood.com

recipe : http://www.mixph.com

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Fresh Lumpia filipino dish na paborito ng mga foreigner August 25, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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3 comments

Kumain kami sa Goldilocks ng nanay ko last week ng lumpia, wow ang mahal ng fresh lumpia nila 58 php , parang ginto ang presyo , wala naman laman puro wrapper. Gumawa nalang tayo ng lumpia.

Kung kayo’y nasa abroad at gustong mag pa impress sa mga foreigner, magluto ng lumpia, favorite ata ito ni JLO ( Jennifer lopez), kung ikaw naman ay nasa pinas pwedeng business ito.

How to make Fresh Lumpia
Wrappers
2 large eggs
1-1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt

About 3 tablespoons cooking oil

Filling
1/2 cup julienned onion
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/4 pound medium raw shrimp, shelled, deveined, and halved
1-1/2 cups finely julienned jicama
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster-flavored sauce
1 teaspoon Filipino fish sauce (patis)
1/4 teaspoon black pepper

5 tender lettuce leaves

Getting Ready
Prepare wrappers: In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.

Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.

Cooking
Prepare filling: Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.

Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.

Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.

Recipe Source: http://www.globalgourmet.com

Home made “Fishball” siguradong malinis August 25, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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2 comments

Hindi ka ba kumbensido na malinis ang mga fishball na nabibili sa grocery at sa nga food cart? Pwes dapat gumawa k nalang ng sariling mong fishball.

Mura na ,sigurado pang malinis, pwede pang gawing negosyo.

FISH BALL

Ingredients:

  • 2 carrots
  • 2 potatoes
  • 1 head garlic
  • 2 eggs
  • 3/4-1 1/4 cups cornstarch
  • ginger, pepper, salt,
  • 1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp)
  • vetsin and soysauce

Utensils:

  • Kitchen knife
  • Measuring cups
  • Chopping board
  • Strainer
  • Ladle
  • Frying pan
  • Kettle
  • Stove
  • Jars/bottles

Procedure:

  1. Boil fish for 3-5 minutes in water with ginger.
  2. Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish.
  3. Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes.
  4. Grind. Add the eggs, salt, pepper, vetsin and cornstarch.
  5. Mash and form into balls.
  6. Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
  7. Deep fry in hot oil.
  8. Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups water).
  9. Cover and boil for 11/2 hours.
  10. Store for 12 days.

Red Sweet and Sour Fish Ball Sauce

Ingredients:

  • 1/2 Cup Vinegar
  • 1/2 Cup White sugar
  • 1 tablespoon Catsup, to color
  • 1 tablespoon Cornstarch

Preparation:

  1. Pour Vinegar into pan, dissolve sugar, low-medium heat.
  2. Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer.
  3. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
  4. Turn to high heat for 10secs or until consistency is just right, add grounded pepper(optional).

Brown Fish Ball Sauce

  1. Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
  2. For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
  3. Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency.

Source recipe:http://www.mixph.com

How to Make “Pizza Roll” pang tinda sa mga kaofficemate August 23, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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3 comments

Yung sister ko lagi bumibili nito, okay naman sya, ang benta is 150 per box, marami naman laman yung box. Sulit, small pizza on a box and dating.

https://i0.wp.com/farm2.static.flickr.com/1364/1024077713_88dd383141.jpg

1 roll frozen yeast bread dough
1 pkg. pepperoni
1 jar pizza sauce
1/2 lb. ground beef
1 med. bell pepper
1 sm. onion
1 c. grated cheddar cheese
1 c. Mozzarella cheese
Optional mushrooms, olives, jalapeno peppers

Thaw dough, cut in half (makes two). Roll dough using flour, 12 inch square. Cook ground beef, drain off fat. Add onion chopped pepper. Heat until these are tender. Spread 1/2 cup pizza sauce onto dough, add meat mixture. Place pepperoni on top of meat, spread grated cheeses. Fold dough over and lap sides, dampen fingertips and run over edges. Place roll on greased cookie sheet or pizza pan. Bake at 350 degrees, fill golden brown.

Source recipe: http://www.cooks.com

Sago’t Gulaman Business Sagot sa uhaw ng Pinoy August 22, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Trabaho para Sa yo.
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3 comments

Nakakauhaw ba ang mga food recipe dito sa auxbreak.wordpress.com, uminom muna tyo ng “sagot gulaman”.

Ingredients

3 cups sugar
3 cups water
boiled sago
cooked gulaman, cubed
crushed ice

Directions:

1. Caramelized sugar in a saucepan. When melted, pour in the water.
Continue cooking until the sugar is completely dissolved. Cool completely.
2. Add some of the cooled arnibal or syrup to the sago to sweeten it.
3. In a glass, put some sago and gulaman. Add enough arnibal to sweeten.
Fill with ice or add ice-cold water.
4. To Cook sago: Boil water in a saucepan. Add in uncooked sago.
Stir to prevent sticking. Cook until transparent. Drain then rinse.

Di ba ang dali. Mabebenta mo to ng 5 pesos isang baso.

Image from : http://images.dancefreak12.multiply.com/

Food recipe source: http://www.seasite.niu.edu

“Siopao Business” Negosyong pambahay abot kaya ng Butas na Bulsa August 21, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Job Tips, Trabaho para Sa yo.
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1 comment so far

Siopao sa tagalog in English steam bun

Para sa mga siopao lover. Kahapon siomai ngayon siopao nman tayo.

Ewan ko nlang kung di ka pa masingkit nyan, baka madaig mo pa mga chinese sa Ongpin sa paggawa ng chinese food.

Nung bumili nanay ko 15php , sulit naman.

SIOPAO RECIPE – Method #1

Ingredients:

  • 6 cups flour
  • 1 package active dry yeast
  • 1 lb cubed pork loin or chicken thighs
  • 1 cup white sugar
  • 2 teaspoons cooking oil
  • 1 cup lukewarm water
  • 1/2 cup boiling water
  • 6 hard-boiled eggs
  • 2 green onions
  • 4 teaspoons light soy sauce
  • 4 teaspoons brown sugar
  • 4 teaspoons oyster sauce
  • 1 teaspoon cornstarch, dissolved in 2 t. water
  • 2 cloves garlic
  • 3 teaspoons salt
  • 6 teaspoons baking powder

Procedures:

  1. Mix flour, salt and baking powder in a medium bowl, set aside.
  2. In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.
  3. Mix thoroughly.
  4. Cover with a cloth and let rise 1 hour.
  5. Meanwhile, dissolve the white sugar in the boiling water.
  6. Stir well then let cool to lukewarm.
  7. Pour into the yeast mixture, then add the rest of the prepared flour mixture.
  8. Stir to blend well.
  9. Grease a large bowl.
  10. Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
  11. Place ball into bowl, turn once and cover with a damp cloth.
  12. Let rise 2 hours or until doubled.
  13. Meanwhile saute the garlic and onions in a small amount of oil in a wok.
  14. Add meat and stir fry for 1 minute or until meat is no longer pink.
  15. Add soy sauce, oyster sauce and brown sugar.
  16. Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
  17. Remove from heat and let cool.
  18. Punch down dough and knead on a floured board for 3 to 5 minutes.
  19. Divide dough and roll each half into a 12×2 inch log.
  20. Cut each into 12 pieces, making 24.
  21. Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
  22. Dust with flour if needed to prevent sticking.
  23. Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.
  24. Gather sides of round, pinch together and twist.
  25. Place pinched side down on parchment paper and place in steamer.
  26. Repeat until done.
  27. Cover with a damp cloth and let rise for 1 hour.
  28. Steam Siopao for 20 minutes.
  29. You can freeze cooked Siopao, simply re-steam for 10 minutes.

source : http://www.mixph.com/2006/06/how-to-make-siopao.html

Image : http://www.stii.dost.gov.ph/tekno/tekno_pics/siopao.jpg

“Siomai Business” Negosyong pambahay abot kaya August 20, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Job Tips, Trabaho para Sa yo.
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9 comments

Kakagutom ang picture. Yum.. Yum..

Image from http://fwt.txdnl.com/6-20/k/o/koolasa1/07052905.jpg

Nung bumili ako sa Hen lin ng siomai binebenta nila 25php 3 pieces, at maraming bumibili kahit 25php ang price.

Siomai Recipe para sa mga nanay, kay ate at kuya , kay bunso at kay tatay.

Siomai Making
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper:
1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Wrapper:
Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.

The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Recipe from http://www.ex-designz.net/recipedisplay.asp?rid=1631

Home Business for mothers “Atsara making” August 19, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business, Job Tips, Trabaho para Sa yo.
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7 comments

Pwede ibenta 50 php up per small jar .

Magandang negosyong pambahay.

1 2-lb. green papaya, about 4 1/2 cups shredded
1 teaspoon salt
1/2 cup red bell pepper, julienned
1/4 cup thinly sliced (crosswise) shallots
1 large clove garlic, sliced thinly crosswise, centers discarded
1/2 cup raisins
1/4 cup carrots, thinly sliced or cut decoratively, or julienned
1 1 1/2-inch piece ginger, julienned
1/4 cup pineapple chunks, fresh or canned, halved if you want
1 cup vinegar
1 cup sugar
1 tablespoon salt, or to taste

Peel the papaya and discard seeds. Shred using the small holes of a six-sided grater or the fine-shredding disc of a food processor.

Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for an hour or so, then squeeze the papaya by the handfuls, discarding the juice. Bring vinegar, sugar and salt to the boil in a saucepan. You can use white distilled vinegar, or apple cider, or Filipino vinegar — I use whatever’s on hand — but you do have to tailor the sugar and salt to your taste, depending on which one you use. What you are trying to achieve is a nice balance of sour to sweet to salty, with sweet and sour dominating. When the mixture reaches the boil, stir with a whisk until sugar and salt are dissolved. Remove from heat and set aside to cool while you prepare the rest of the ingredients. Put everything in a large bowl, pour the vinegar mixture on top and combine well. Refrigerate, covered, and let cure for a day or so before serving.

Business for mother “Tukneneng Business “ August 18, 2008

Posted by auxbreak in Business para kay nanay, Food recipe, Home business.
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2 comments

How to make Tukneneng ( Tukneneng  or kwek kwek recipe)

Pinag iisipan ng nanay ko na mag tukneneng business, since patok na patok ito sa masa. Nag research ako sa internet and this is the recipe na nakita ko.

kwek-kwek (or tukneneng, depending on the eggs you’re using)
ingredients:
1 dozen peeled hard boiled quail eggs (or chicken eggs)
1 cup flour
1/2 cup water
few drops of food coloring (orange?) ( you can also use ketchup for coloring)
salt and pepper to taste
cooking oil

instructions:
1. put the quail eggs in a clean plastic bag/zip lock, with 1/4 cup flour. shake em until eggs are evenly coated.
2. mix all remaining ingredients exept cooking oil. used a wire whisk or fork, mix it to a smooth batter.
3. dump those little eggs to the batter.
4. put enough cooking oil for deep frying in a shallow pan. heat it.
5. spoon out those eggs from the batter and chuck it in the hot cooking oil.
6. wait till it cooks, about a minute or so. until the coating is crispy.
7. serve with sweet gravy or vinegar.